Red Flannel Stew | Cooking Professionally

Ingredients

• 2 whole fresh beets, washed, trimmed, and halved
• 6 cups water, divided
• 1 pound corned beef brisket, trimmed and cut into 1-inch pieces
• 4 small carrots, sliced
• 1 large potato, cubed
• 1 small turnip, peeled and cubed
• 1 small onion, chopped
• 1 teaspoon dried parsley flakes
• 1 teaspoon basil
• 1 teaspoon thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper